Posted on: Wednesday, October 6, 2004
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LIGHT & LOCAL
Dates, brown sugar, applesauce sweeten nut bread
By Carol Devenot
While waiting in line at my favorite coffee house, my eyes scanned through the baked goods on display. They all looked so tempting, but I knew that every one of them was made with all-purpose flour, butter and eggs.
We have grown accustomed to these sweets, but unfortunately they are very bad for us. I am constantly on the hunt for healthier versions of yummy baked goods, snacks and desserts. If you have ideas, please e-mail me (see address below).
I tried the following date-nut bread recipe the other day. I have to admit I would have loved more nuts, but this is nutty enough if you are on a low-fat diet.
Nuts are nutritious but loaded with calories, so a few take you a long way. The dates, applesauce and brown sugar give the bread natural sweetness and moisture. Canola oil helps with the tenderness. Instead of whole eggs, use egg whites; the combination of baking soda and beaten whites causes the bread to rise. Using whole-wheat pastry flour also lightens the bread.
When the loaf came out of the oven, I couldn't wait to let it cool. I cut myself a piece, brewed a pot of herbal tea and took a bite out of the bread. I was so pleased: The loaf was warm, sweet and moist. Somehow I didn't mind eating alone, because I was enjoying a "date" with my nut bread! A hui hou!
Date With a Nut Bread
In a medium-size mixing bowl, combine walnuts, dates, baking soda, salt, oil and applesauce. Allow mixture to stand for 20 minutes. Preheat the oven to 350 degrees. Grease a 9-by-5-inch loaf pan or spray with nonstick oil spray. Beat together eggs, vanilla, sugar and flour. Add date mixture, mixing until just blended. Bake for 1 hour. Test for doneness by plunging a toothpick or bamboo skewer into the center of the loaf; the bread is done if the tester emerges clean, with no batter clinging to it.
Serves 12.
• Per serving: 220 calories, 5 grams protein, 7 grams fat, 38 grams carbohydrates, 3 grams dietary fiber, 270 milligrams sodium Want a local recipe lightened up? Write: Light & Local, Taste Section, The Honolulu Advertiser, P.O. Box 3110, Honolulu, HI 96802; or taste@honoluluadvertiser.com. Carol Devenot is a teacher, recipe consultant and author of "Island Light Cuisine" (Blue Sea Publishing, paper, 2003). Learn more at www.islandlightcuisine.com.
